- Steak (any kind), sliced into 1/2-inch strips
- Sundried tomatoes, cut into slices or as is (I use the ones from Nuts.com that have no preservatives)
- Fresh cut or frozen cut kale or other green
- 3 cloves of garlic, chopped (I used a garlic press)
- 1 full-fat coconut milk, or 2 if you want a lot of sauce in the end (I like Native Forest Classic or Simple)
- Salt (I use Himalayan pink salt, but fine sea salt would be good too)
- Garlic powder
- Onion powder
- Olive oil for cooking
- Put some olive oil or other cooking oil in the pan and set the heat to medium. When the pan is ready, put the strips of steak in. Sprinkle them lightly with salt and more heavily with onion powder and garlic powder. Flip and do the same on the other side.
- When the steak is done (ideally pink in the middle since it will be cooked more soon), remove all of it from the pan and remove any drippings of fat. No need to scrape it down—we’ll use that to cook the garlic.
- Put in the garlic and stir it around until it’s fragrant. This will only take a minute.
- Pour in the can of coconut milk. If you want a lot of sauce, add two cans. Stir them well to get the cream well mixed with the water/milk and the garlic. Bring this to a simmer.
- When it’s simmering, add in the sundried tomatoes. Stir them in and let cook for just a few minutes, until they soften up. If they have their own salt on them, don’t add any more salt. If they don’t have salt, you can add some to taste.
- Add the steak back to the pan and mix in well. Simmer for a couple of minutes, then stir.
- Add the kale and mix well. Simmer for a couple of minutes, then stir.
Serve over your favorite kind of rice.